Omega-3, 6, 7 and 9 what’s the difference?

Guest blog contributed by Claire Saunders, a student at Oxford Brookes University, currently on placement at CABI.

Ole_eur4

Many people are not sure how omega oils feature in their diet and in what quantities they should be consuming them. Confounded by acronyms such as PUFA, ALA and DHA, it’s tempting just to eat a piece of fish and hope for the best. Considering that many of are not getting even the minimum levels in our diet that are deemed “critical” to health by the World Health Organization (WHO),  maybe we should rethink our 'laissez faire' attitude.  A 2016 systematic review  revealed that 80% of the world has low or very low blood levels of  DPA and EHA. When questioned,  a third or consumers in Germany, UK and USA were unsure how much they should be consuming.  There follows a practical guide to omega oils.

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F is for….

Firefighters…fishermen…or farmers? What do you think these three groups of professionals might have in common? All of them save lives, of course. Or they could be doing, as a result of new data presented yesterday in a satellite symposium held as part of the Nutrition Society’s 2008 Summer Meeting.

Experts meeting to discuss the latest research findings from the Lipgene1 project, explored the need to improve people’s intakes of long-chain n-3 polyunsaturated fatty acids, also often known as omega-3 fatty acids2 in order to prevent all the suffering, death and public expense caused by coronary heart disease each year. Importantly, they also shared data on how those intakes could be improved, almost without us being aware of it.

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